1 large bunch fresh broccoli, cooked until tender and drained (or frozen broccoli works also if you are in a hurry, can be cooked up pretty quickly in the microwave)
1 ten ounce can Cream of Mushroom soup
½ cup mayonnaise (not salad dressing)
2 eggs slightly beaten
1 cup grated cheddar cheese
1 Tbspdehydrated minced onion
1 four ounce can mushrooms, drained or eight ounces sautéed sliced fresh mushrooms, optional
3 ounces (1 stack or 32 crackers) round crackers (like Ritz), crumbled
¼ cup ( ½ stick) butter or margarine melted
Cut cooked broccoli into bite-size pieces and place in a greased 2-quart casserole. Mix remaining ingredients for casserole (not topping) and pour over broccoli. Mix well. Sprinkle mixed cracker crumbs and butter over casserole. (Refrigerate up to 24 hours at this point, if desired.)
Bake in preheated 350o F oven for 35 – 45 minutes (or an hour, if chilled) until hot and bubbling and the crust browned. Makes 6 to 8 servings.
About the Author
Ken Myers is the founder of http://www.longhornleads.com/ and has learned over the years the importance of focusing on what the customer is looking for and literally serving it to them. He doesn’t try to create a need; instead he tries to satisfy the existing demand for information on products and services.